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The Best Tuna Pasta Salad

The Best Tuna Pasta Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

For the Salad
  • 12 oz rotini or elbow pasta
  • 2 cans 5 oz each tuna in water, drained
  • 1 cup frozen peas thawed
  • 1/2 cup red onion finely diced
  • 1/2 cup celery diced
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup fresh dill chopped
For the Creamy Dressing
  • 3/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste

Method
 

Preparation
  1. Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool completely.
  2. While pasta cooks, drain tuna cans thoroughly and flake the tuna into small pieces. Dice the red onion, celery, and halve the cherry tomatoes.
  3. Thaw frozen peas by placing them in a colander and running cold water over them for 1-2 minutes.
Making the Dressing
  1. In a large bowl, whisk together mayonnaise, Dijon mustard, and fresh lemon juice until smooth and creamy.
  2. Add garlic powder, onion powder, salt, and black pepper. Taste and adjust seasoning as needed.
  3. The dressing should be tangy and creamy — add more lemon juice for brightness or more mayo for richness.
Assembling
  1. Add the cooled pasta to the dressing bowl and toss to coat evenly.
  2. Fold in the flaked tuna, peas, red onion, celery, cherry tomatoes, and fresh dill. Mix gently so the tuna stays in nice chunks.
  3. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and garnish with extra dill.